Gemelli with Shrimp, Black Beans, and Corn

Gemelli with Shrimp, Black Beans, and Corn

Southwestern flavors of black beans, corn, and shrimp bring a delightful flavor to this light pasta salad. Serve it hot or cold – it’s guaranteed to please either way!

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Gemelli with Shrimp, Black Beans, and Corn

Prep Time 30 minutes

Servings 10 Servings

Calories 234 kcal

Ingredients

• 3 ears corn or 2 cups/12 oz. corn kernels
• 1 lb. medium shrimp peeled and deveined
• ½ lb. gemelli pasta
• 1 13.5 oz. black beans, drained and rinsed
• 2 cups/1 lb. chopped tomatoes
• 1 cup/1 oz. shredded basil
• 2 Tbsp. red wine vinegar
• 1 tsp. grated garlic
• 3 Tbsp. extra virgin olive oil

Instructions

1. Bring a large pot of salted water to a boil.
2. Cook the corn for 3 minutes, remove, reserving the water, and cool. When cool enough to handle, use a knife to remove the kernels. The yield should be about 2 cups.
3. Meanwhile, cook the shrimp for 3 minutes or until cooked through. Remove, reserving the water. When cool enough to handle, roughly chop.
4. Cook the gemelli according to package directions. Drain and rinse under cold water. Place gemelli, corn, shrimp, black beans, tomatoes and basil in a large bowl. Reserve.
5. In a small bowl, whisk together the vinegar, garlic, and olive oil. Toss with pasta to evenly coat. Taste and adjust seasoning as needed.

Recipe Notes

An exclusive SharethePasta.org recipe.